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page 235
4. SPINACH PIE.
ISBANAK PIDEH.
Ingredients:
Flour ................................. 2 pounds.
Spinach ............................... 2 quarts.
Eggs .................................... 2 to 3.
Dry Onions....................... 2 to 3, medium.
Hard Cheese..3 tablespoonfuls, grated (optional).
Salt and pepper, to taste.
Method:
Make a plain stiff batter of the flour and some lukewarm water, then after
rolling it out to one-eighth of an inch thickness, cut into pie dish sizes and
hold ready for stuffing with the following:
Wash the spinach well, and boil until half done, then pass it through cold
water, cut into small pieces, and mix well with the beaten eggs and the finely
chopped onions (also the grated cheese, if desired). Season to taste.
The above mixture should then be placed between the rolled batter lining the
edges with the trimmings and pressed together, notching at regular intervals.
Make holes in the center of the tops and bake in hot oven until well done.
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